Gluten Free Sopapillas

• 2 cups all-purpose  GF flour
• 1 tbsp xanthan gum
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening or lard
• 3/4 cup water + more
• 2 cups vegetable oil for frying
• honey
• cinnamon

1. In a large bowl, sift together flour, xanthan gum, baking powder and salt.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Using hands, mix in water to make a smooth dough.  Now here’s where it starts getting a bit more difficult–you’ll want to gradually add additional water a tablespoon at a time, until you have a proper smooth dough that holds together.  I ultimately wound up using 1 1/4 cup of water, but this will vary a fair bit based on what kind of gluten free flour you are using (as they absorb at very different rates).
4. Knead lightly on a floured surface (just enough to pull it together cohesively).  Cover, and set aside.
5. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
6. On a silpat mat (or a lightly floured surface), grab globs of dough and press into thin circles (about 2 inches in diameter).
7. Fry in hot oil, until golden brown, turning when dough puffs (it may not puff much–these are very dense).  The finished sopapilla will be just turning a little brown.  Remove, and drain well on paper towels.
8. Top with a drizzle of honey and cinnamon.

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This steel magnolia is the poster child for successfully Doing All the Things, smart phone in one hand, sword in the other. Author of action-packed PR/UF for adults and teens. You can catch up with her at Pots and Plots, her blog, Twitter, Facebook, and Goodreads.